Tex-Mex Chicken Pot Pie
This is a spin on the classic Chicken Pot Pie and is by far THE best and THE most delicious chicken pot pie Eats I’ve ever made.
This post has been updated 11-09-16
This recipe has a flaky pie crust and LOTS of chicken just like the original recipe you may have loved your entire life.
That is the only thing the 2 recipes have in common. I hope that you try my version and end up loving this Big Eat as much as we do!
Do you like the classic chicken pot pie?
I certainly do. ‘Stick to your ribs comfort food’ definitely comes to mind.
I mean what’s not to like of the classic, right? Chicken, veggies, creamy goodness, a flaky buttery pie crust-pure comfort food!
Having a Puerto Rican mom, I didn’t grow up eating this classic pot pie.
Did you know I was going to say that? I just want to be honest with you.
The kind of pies I ate with any kind of pastry and meat were hand pies Eats also known as empanadas (a recipes will come soon).
I’ve come to appreciate all classic American comfort Eats just in my adult years (better late than never, eh?).
Meatloaf, chili, chicken noodle soup, southern fried chicken, macaroni and cheese come to mind. I enjoy eating these and making these classics for my family.
Most of the time I want to stay true to a classic recipe. But there are times I will approach these classics with my fusion spin. And that brings us here to this recipe.
So, what makes this recipe better than the original chicken pot pie?
This chicken pot pie has a Tex-Mex influence that meets my Puerto Rican approach that comes together in a new & improved chicken pot pie.
Basically, this pot pie is on flavor steroids- filled with chicken, hominy, black beans, barley, some veggies and a base of flavors that make this pot pie fantastic.
Dare I say again, THE BEST POT PIE?!
This is so good that I think I’m officially saying, “bye-bye to the original recipe.”
If I’m going to be honest here: I haven’t made the classic chicken pot pie recipe for us in years and I ain’t looking back! It’s really that good!
This is a casserole
I don’t typically make casseroles for dinner because my children don’t really dig those Eats.
One of my kids doesn’t even like their food touching each other. So for now I don’t make casseroles that often.
If you can resonate with us please let me know!
When I cook the chicken for this meal, I set aside portions for my children to eat for their dinner.
As well as most of what goes into the casserole minus being mixed all together and I leave out any spicy heat.
So essentially my kids get their casserole, just deconstructed (and NOT touching each other on a plate).
I don’t have the time or energy to make a whole other meal just because my kids don’t like casserole Eats.
My husband and I won’t complain because we can go back for seconds and we have leftovers to enjoy all by ourselves-for now anyway.
I won’t stop offering my kids Big Eats because one day their taste buds will change (soon I hope!). I know they will enjoy this meal.
Make the pastry crust for this, I do.
I used to be so afraid of making pie crust or pastry crust. Until I got the nerve to finally try.
I failed once but learn quickly. Now I’m not afraid to make it by hand or use my food processor.
I know this is an extra step but homemade is usually better if you have the time for it.
But if you don’t have time, or fear making your own crust go ahead and buy the sheets of puff pastry found in the freezer section.
While you are at it, feel free to use a rotisserie chicken, too. I won’t judge! I do it too in a pinch for this recipe.
And don’t forget to look for cilantro, hominy, green sofrito and a box of Sazon Goya con Culantro Y Achiote (start in your Ethnic section of your grocery store).
My recipe for a green sofrito is now up! (updated 11-09-16)
These ingredients are a must because these items elevate this pot pie along with the other seasonings.
When I’m cooking I’m not afraid to leave something out if I don’t have it, but these ingredients are key in this dish. If at all possible get them for this recipe.
I wanted to bulk up the fiber & protein in this pot pie by adding barley. I’ve also used quinoa (pictured!) and bulgur wheat.
If you aren’t sure what either of these are feel free to leave them out.
I’ve used all 3 of these at different times because of what I had on hand. Just know that I’ve used them all and they all work well. Go with what you like best or what you have on hand.
Are you familiar with hominy?
The first time I went looking for hominy, I asked the person stocking the shelves of the isle I was in. He looked at me like I spoke in a foreign language when I asked.
He acknowledge me but asked another person that worked there. That guy asked another person and we found it eventually!
I thought everyone knew what hominy is, especially living in the south. But in the north I ate it and other cultures use it too.
Hominy is found in most grocery stores. One store I visited had one name brand in the canned beans section.
Another grocery chain has several name brands in the ethnic section. I’ve even found hominy at a farm stand I often visit. So if you keep an eye out for it, you will find it.
I would not suggest leaving hominy out of this pot pie. Hominy is whole corn kernel that has been soaked and processed.
It’s unique in texture and helps makes this dish special.
This entire dish is a knock your socks off kind of meal. Without exaggeration, this gets requested on a monthly basis by my hubby.
So now that you know what’s in this, I hope you will look to make my Southwest Chicken Pot Pie.
It is a bit of a process to make. But trust me, this is worth all of the effort! If you do make this, please don’t hesitate to share it with me and post it on Instagram.
This recipe was inspired by Laura Vitale’s Mexican Chicken Pot Pie as seen on the Cooking Channel 2014. Both recipes are delicious all their own.